If you're serving with bacon get the bacon in the oven or under the grill straight away. Cook on a medium to high heat until crispy.

Get your beans on ASAP so they can cook and stew. Place all ingredients in a saucepan and cook on a medium to low heat for at least 10 minutes.

In a large frying pan add the oil and chopped onions, cook on a medium to low heat for 3-4 minutes until the onion starts to soften then add in the kale and fresh herbs, cook for a further 2 minutes then set to one side.

Add the whisked eggs, philadelphia and seasoning to the a non stick pan (or add a knob of butter) and allow the eggs to set/cook slightly before moving with a spatula - you're aiming for a slightly wet but sturdy egg. Once the eggs are cook add back in the kale and gently combine, sprinkle in the diced avocado and you're ready to serve.